4
a few recipes to get you started
chilli prawns
serves 2-3
500g raw prawns
1 large white onion, peeled and finely sliced
1-2 tsp chilli powder (more or less, to taste)
1½ tsp cumin
1 tsp turmeric
1 tsp sweet paprika
4 tbsp extra light olive oil
lime or lemon wedges to garnish
Shell, clean, and vein the prawns (the tails may be left on, for a more decorative presentation).
Mix the spices and prawns in a bowl till evenly coated.
Heat the oil in the frypan over a medium heat, and fry the onions till soft. Add the prawns and
cook over a low heat, stirring occasionally, till the prawns turn red-brown (20-25 minutes).
Serve on warm plates, garnish with wedges of lime or lemon.
teriyaki steak
serves 4
½ cup dry sherry or rice wine
3 tbsp soy sauce
1 tbsp sugar
1 clove garlic, crushed
1 tsp finely grated fresh ginger root
750g good quality steak (such as Scotch fillet),
1 tbsp peanut or extra light olive oil
Whisk together the sherry/rice wine, soy sauce, sugar, garlic and ginger. Cut the steak into thin
strips and lightly flatten. Put the meat into a bowl, pour on the marinade and mix to ensure the
meat is well coated. Cover with plastic wrap and marinate overnight in the fridge.
To cook, remove the meat with tongs and reserve the marinade. Pat the meat dry with kitchen
paper. Heat the oil in the frypan, and cook the meat over high heat till well browned (8-10
minutes). Carefully add the reserved marinade, cook on high heat for a further 2 minutes, then
serve immediately. Goes well with fresh bean shoots, thinly sliced red onion, and carrot
matchsticks.
spinach dhal
serves 4
500g red lentils, rinsed
4 cups shredded spinach
2 tbsp peanut or extra light olive oil
1 tsp mustard seeds
½ tsp cumin seeds
1 medium onion, peeled and thinly sliced
3-4 fresh chillies, sliced (more or less, to taste)
½ tsp turmeric
½ tsp sea salt
Put the lentils in a large pan with 4 cups of cold water, bring to the boil, reduce the heat and
simmer, stirring occasionally, till the lentils are mushy. Add boiling water as necessary, during
cooking, to stop the lentils drying out. Add the spinach, and cook over low heat for 10 minutes.
Heat the oil in a frypan, and fry the mustard, cumin, turmeric, onion and chillies till soft (a few
minutes), then add them to the lentils and greens, add the salt, and stir for a few minutes.
Natural yoghurt, with a little fresh chopped mint stirred through, makes a nice accompaniment.
If you’re not a fan of spinach, you may substitute Swiss chard.
Summary of Contents for 15199
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